Sweet
Apricot Pickled
Goes well with grilled or barbequed pork, and any mature cheese. I
f you can't get hold of any good apricots, use dried apricots and soak them
first. Makes 500ml.
convert
measurements
500 g fresh apricots
250 g light brown muscovado sugar
300 ml white wine vinegar
1 small orange
4 cm piece fresh ginger
2 cinnamon sticks
5 ml whole cloves
1. Halve and stone the apricots. Peel and thinly slice the ginger.
Peel the orange, and remove the pith. Cut peel into shreds and squeeze the
juice from the orange.
2. Place the sugar and vinegar in a pan and heat gently over a low heat.
3. Add the peel to the pan with the orange juice, ginger, cinnamon and
cloves.
Add the apricots and simmer gently for 30 minutes, partially covered.
Allow to cool.
4. Spoon apricots into a clean sterilized jar and keep refrigerated for a
week before using.
She was kind of girl who'd eat all your cashews and leave you
with nothing but peanuts and filberts.
- Raymond Chandler